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It felt like March even in June here, so it was pot roast time. The onion topping did give the roast a lot of flavor, the only complain I have with the recipe was that the gravy was too thin, the braising liquid was not reduced nor thickened. The onion and garlic were pureed and spread on top of the browned roast, then baked uncovered for an hour forming a crust on the roast. Red wine, beef broth and tomato juice (I just mix a tablespoon of tomato paste with some water) were then added and baked covered for 2.5 hrs. Water, carrots and potatoes were then added and baked for an additional hour, the beef was real tender by then.

I used the two-minute mayo from Serious Eats as the base, so omitted the yogurt, used my home-canned chipotle ketchup instead of the chile sauce, also used home-canned sweet pickle relish. Much better than store-bought dressing.

Reviews about this book

Publishers Text

To celebrate the 10th anniversary of Cooking Light magazine, Oxmoor House has compiled 300 of the top rated recipes from the first decade of issues. From this collection of the "best of the best" light recipes, the Cooking Light staff reveals the top five recipes of the decade. 117 color photos.